When margarine goes through the same process that clarifies butter, why doesn't it have a liquid lower layer?

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When margarine goes through the same process that clarifies butter, why doesn't it have a liquid lower layer?

2007-10-22 07:55:29 · 1 answers · asked by loblawbob44 1 in Science & Mathematics ➔ Biology

is it because it contains no sugar or protein?

2007-10-22 07:57:01 · update #1

1 answers

Most margarines are mostly oils which are blended and have air added for texturing. Thus when 'melted' or 'clarified', they are a single layer, and have nothing to separate.

2007-10-22 08:03:19 · answer #1 · answered by Marvinator 7 · 0⤊ 0⤋